Gluten-Free Chocolate Cake (The Easiest Ever)

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subheading: Dy ingredients for the cake (makes 2 x 20cm cakes):

1 cup* (220g) caster sugar

½ cup* (50g) light brown sugar

1 ¼ cup* (210g) fine white rice flour

¾ cup* (75g) dutch processed cocoa powder

8g (2 teaspoons) baking powder

1 teaspoon baking soda

1 ¼ teaspoon salt (I used table)

subheading: Wet ingredients for the cake:

250ml (1 cup)* milk of choice (I tested full cream lactose free and soy)

1 tablespoon* apple cider vinegar (see substitution notes)

180ml (¾ cup)* (180ml) vegetable oil (see substitution notes)

60ml (3 tablespoons)* fresh espresso (see substitution notes)

2 teaspoons vanilla bean paste (see substitution notes)

2 extra large eggs (45 to 55g each, weighed out of shell)

250ml (1 cup)* boiling water

subheading: For the buttercream:

185 g butter

1 ½ cups of icing sugar

¾ cup of cocoa

125ml (½ cup)* of milk

½ teaspoon vanilla bean paste (optional)

Pinch of fine salt

Note: Ingredients may have been altered from the original.

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